Saffron Risotto with Roccolo

Ingredients:

• 240 g Riserva San Massimo rice
• 1 liter vegetable broth
• 2 sachets of saffron
• 40 g onion
• 2 teaspoons olive oil
• Salt and pepper to taste
• 100 ml white wine
• 80 g Roccolo Valtaleggio cheese

Preparation:

Finely chop a small piece of onion and sauté it in a pan with a drizzle of olive oil. Add the Carnaroli rice and toast it for a couple of minutes, seasoning with salt and pepper. Deglaze with white wine and let it evaporate completely. Then add hot vegetable broth and saffron. Cut the Roccolo Valtaleggio into small pieces.
When the rice is cooked (about 15 minutes), turn off the heat and stir in the Roccolo Valtaleggio  and grated Parmesan cheese.